|
|
Dried apricot pie, a good old-fashioned
down home southern favorite.
Dried Apricot Pie
- 2 cups dried apricots
2 cups water
1/2 cup granulated sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 to 3 tablespoons butter
Pastry for double-crust, 9-inch pie
- In a saucepan bring apricots and water
to a boil. Cook for 10 minutes. Add sugar and cook another 5
minutes. Drain, reserving 1 cup of juice. Set apricots aside.
- Pour 1 cup reserved apricot juice into
saucepan and add cornstarch and salt; cook until mixture thickens,
stirring frequently.
- Arrange drained apricots in unbaked pie
shell. Pour in thickened apricot juice. Dot with butter. Cover
with top crust. Slit top and flute edges.
- Bake at 425°F (220°C) for 30 minutes
or until nicely browned.
Makes 6 to 8 servings.
loading
|
|
|
